Definition
A food allergy is an exaggerated immune response triggered by eggs, peanuts, milk, or some other specific food.
Alternative Names
Allergy to food
Causes, incidence, and risk factors
Normally, your body's immune system defends against potentially harmful substances, such as bacteria, viruses, and toxins. In some people, an immune response is triggered by a substance that is generally harmless, such as a specific food.
The cause of food allergies is not fully understood.
While many people have a food intolerance, food allergies are less common. In a true food allergy, the immune system produces antibodies and histamine in response to the specific food.
Any food can cause an allergic reaction, but a few foods are the main culprits. In children, the most common food allergies are to:
- Eggs
- Milk
- Peanuts
- Shellfish (shrimp, crab, lobster, snails, clams)
- Soy
- Tree nuts
- Wheat
A food allergy frequently starts in childhood, but it can begin at any age. Fortunately, many children will outgrow their allergy to milk, egg, wheat, and soy by the time they are 5 years old if they avoid the offending foods when they are young. Allergies to peanuts, tree nuts, and shellfish tend to be lifelong.
In older children and adults, the most common food allergies are:
- Fish
- Peanuts
- Shellfish
- Tree nuts
It is controversial whether food additives -- such as dyes, thickeners, and preservatives -- likely cause a true allergic reaction.
An oral allergy syndrome may occur after eating certain fresh fruits and vegetables. The allergens in these foods are similar to certain pollens. Examples are melon/ragweed pollen and apple/tree pollen.
Many Americans believe they have food allergies, while in reality fewer than 1% have true allergies.
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